|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink. -PF
Observed food handler wash hands in front 3 compartment sink.
CDI- EHS directs employee to wash hands at hand sink and use hand sink only going forward. (-2) |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed onions beside raw tilapia in RIC.
CDI- Onions moved to rack above raw meat. (-0)
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Observed many TCS items throughout facility without date mark.
CDI- PIC dates items prepped today and voluntarily disposes of items with prep date unknown or several days earlier.
EHS discussed proper date marking and provided education to PIC. (-1.5)
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Observed several expired TCS items in lowboys and RIC.
CDI- PIC voluntarily disposes of expired items.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P
Observed cooked chicken and pork held on TPHC beginning at 11:00am with a temperature of 57F-61F at 11:15am above fliptop. Items did not begin time at 41F or lower or 135F or higher.
CDI- PIC voluntarily disposes of chicken and pork. (-1.5)
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf
Observed cooked noodles on TPHC in fliptop and lowboy without time label.
CDI- PIC labels properly for TPHC. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used.
Observed single service containers removed from protective packaging and with food contact portion facing upward, on dry storage rack below in-use spice containers.
EHS discusses proper storage order of single service articles with PIC. Items will be inverted or left in protective sleeve going forward. (-0) |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.
Observed substantial grease build up at fryers and increased cleaning frequency is needed.
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed flour and food residue on fryer basket handles. Increase cleaning frequency as needed. (-0.5) |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
REPEAT. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
Observed substantial food debris and grease buildup on sides and back of equipment in fryer area. Increased cleaning frequency is recommended. (-1) |